Italian chocolate, analysis of the factors that influence its shelf-life

0
3245

Bibliography

  • Afoakwa, E.O. (2010). Chocolate Science and Technology. Singapore: Wiley-Blackwell Publisher
  • Azizah, O., Amin, I., Nawalyah, A.G. & Ilham, A. (2007). Antioxidant capacity and phenolic content of cocoa beans. Food Chemistry 100, 1523-1530
  • Belšcak, A., Komes, D., Horzic, D., Ganic, K.K. & Karlovic, D. (2009). Comparative study of commercially available cocoa products in terms of their bioactive composition. Food Research International 42 (5-6), 707–716
  • EC Commission Regulation no. 2568/91, annex III, on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis, 11 July 1991
  • EC Commission Regulation no. 2073/2005, on microbiological criteria for foodstuffs, 15 November 2005
  • Fardelli, A. (2008). Effect of storage conditions on hazelnuts (Corylus avellana L.) quality. PhD thesis, UniversitĂ  degli Studi della Tuscia, Italy
  • Hashim, L., Hudiyono, S. & Chaveron, H. (1997). Volatile compounds of oxidized cocoa butter. Food Research International 30(314), 163-169
  • Hii, C.L., Law, C.L., Suzannah, S., Snawi, M.I. & Cloke, M. (2009). Polyphenols in cocoa (Theobroma cacao L.) Asian Journal of Food and Agro-Industry 2(04), 702-722
  • Jolic, S.M., Redovnikovic, I.R., Markovic, K., Sipusic, D.I. & Delonga, K. (2011). Changes of phenolic compounds and antioxidant capacity in cocoa beans processing. International Journal of Food Science and Technology 46(9), 1793-1800
  • Kilcast D. & Subramaniam P. (2000). The stability and shelf-life of food. Boca Raton:CRC Press Publisher
  • Lopez-Uriarte, P., Bullo, M., Casas-Agustench, P., Babio, N. & Salas-Salvado, J. (2009). Nuts and oxidation: a systematic reviewnure. Nutrition Reviews 67(9), 497–508
  • McShea, A., Ramiro-Puig, E., Munro, S.B., Casadesus, G., Castell, M. & Smith M.A. (2008). Clinical benefit and preservation of flavonols in dark chocolate manufacturing. Nutrition Reviews 66(11), 630-641
  • Meng, C.C., Maleyki Mhd Jalil, A. & Ismail, A. (2009). Phenolic and Theobromine Contents of Commercial Dark, Milk and White Chocolates on the Malaysian Market. Molecules 14, 200-209
  • Piergiovanni, L. & Limbo, S. (2010). Shelf-life degli alimenti. In: Piergiovanni L. & Limbo S. (eds) Food packaging. Materiali, tecnologie e qualitĂ  degli alimenti. Italy: Springer Verlag, pp. 419-486
  • Seppanen, C.M., Song, Q. & Csallany, A.S. (2010). The antioxidant functions of tocopherol and tocotrienol homologues in oils, fats, and food systems Journal of the American Oil Chemists’ Society 87, 469-481
  • Wollgast, J. & Anklam, A. (2000). Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification. Food Research International 33(6), 423-447